Jewish Beef Brisket Recipe
Daily Value: 69%
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||63µg||16%|
|Fatty acids, total monounsaturated||46g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
This family recipe has been perfected over the years and is one that we are certain you will enjoy. Prepare it for the Jewish holidays or to celebrate National Brisket Day on May 28th.
For the sauce:
- 5 ¼ cups low-sodium chicken broth or homemade chicken stock
- 6 tablespoons Worcestershire sauce
- ¾ cup ketchup
- 2 tablespoons dark brown sugar
- 3 tablespoons honey
- 6 teaspoons instant coffee
- Salt and freshly ground pepper, to taste
For the meat:
- 14 pounds beef brisket
- Salt and freshly ground black pepper, to taste
- 1 head of garlic, minced
- Onion powder, to taste
- 4 tablespoons olive oil
- 6 large sweet onions, thinly sliced
- 8 boxes of white button mushrooms, cleaned and sliced
- 1 bunch parsley, finely chopped
For the sauce:
In a saucepan over high heat, bring all the ingredients to a boil, then reduce the heat and simmer for 10 minutes. Season with salt and pepper to taste.
For the meat:
Preheat the oven to 450° F. Place the meat in a roasting dish and season it on both sides with salt, pepper, garlic and onion powder. When the oven is ready, place the meat inside and cook, turning once, until brown on both sides.
While the meat is roasting, sauté the sliced onions in two tablespoons of olive oil over medium-low heat until they are soft and golden brown, then set aside.
Add another two tablespoons of olive oil to the pan and sauté the mushrooms until all of the liquid has been absorbed
Lower the oven temperature to 375° F. Scatter half the mushrooms and onions on the bottom of the roasting pan, then scatter what remains over the meat. Pour the sauce over the meat, and then cover with aluminum foil. Poke a few holes in the foil with a fork or tooth pick so steam can escape. Cook for an hour and a half. Then turn the meat over and baste well with sauce, re-cover and cook again oven for another hour and a half.
Remove the meat from the oven and let it cool. Place the mushrooms, onions, and some of the sauce into a container to refrigerate. When cool, freeze the meat with the remaining sauce overnight in a sealed Tupperware container.
To serve, remove the meat from the freezer and defrost it in a 350° F oven for 15-20 minutes or until the sauce has started to melt. Slice the brisket to the desired thickness, then lay the slices in a roasting pan and top with the mushrooms and onion sauce. Cook in the heated oven for 30 to 40 minutes, then remove and garnish with chopped parsley.
Recipe DetailsServings: 14
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